Method

Heat the oven to 200C/Gas Mark 6. Lightly oil a large sheet of foil. Mix together the coriander, onion, chilli, ginger, contents of the dressed crab, lime zest and juice, egg and breadcrumbs. Season.

Place one salmon fillet, skin-side down, on the oiled foil. Spread the stuffing over the fillet. Place the second fillet, skin-side up, on top. Tie in several places with fine string. Brush the skin with oil and sprinkle with sea salt.

Pour the wine and a further cup of water around the fish. Wrap the foil around the salmon to make a loose parcel and bake in the oven for 40 minutes. Open the foil and return the fish to the oven for a further 10 minutes. When cooked, the skin should pull away and the flesh will look opaque.

Handy Hint

Use a foil turkey tray so there's no washing up. The two fillets will match up diagonally so practice fitting together before you stuff it!